Tuesday, June 28, 2011


Arachutvitta (or Araithuvitta) Sambar is usually prepared on special occasion with the freshly ground spices for sambar powder.It is so aromatic and flavourful.Vegetables that can added are usually drumstick, avaraikai,Parangikai(Yellow pumpkin),brinjal. Usually onions are not added to this sambar when cooking on special occasions.

Cubed Vegetables *: 2 cups
Toor dhal: 1/2 cup
Tamarind: lemon sized
Salt: 1 tsp
Hing: a pinch
Turmeric powder: 1/4 tsp

Raddish/Yellow pumpkin/Brinjal/Drumstick/Avaraikkai/Chow chow

For Sambar powder
Channa dal(Kadala parupu): 1 tablespoon
Coriander seeds: 2 tablespoons
Red chilli (long variety): 6
Fenugreek seeds:1/4 tsp
Grated coconut: 3 tablespoons

For seasoning
Oil: 1 tsp
Mustard seeds:1/2 tsp
Curry leaves: a sprig

1. Peel and cut the vegetables into little large cubes (for raddish/pumpkin/chow chow)
    If using drumstick cut into 2 inch length
    For brinjal cut into 4
Arachuvitta Sambar

2. Soak the tamarind in water
3.Cook the toor dhal with enough water, turmeric powder and hing in a pressure cooker for 3 whistles
Arachuvitta Sambar

4.Mash the cooked dhal with a laddle (or even a whisk)
5. Fry the ingredients for sambar powder in little oil until it turns golden brown
Note:Fry all the other ingredients and then finally fry the grated coconut
Arachuvitta Sambar

6. Allow to cool and grind it to a powder
Arachuvitta Sambar

Arachuvitta Sambar

7. Heat 2 tsp of oil in a pan and add mustard seeds. Once it starts spluttering add curry leaves and vegetables
Arachuvitta Sambar

8.Fry for a minute or two. Add 1/2 of water and cook for 5 - 10 minutes with the lid closed
9. Once the vegetable is half cooked ,dilute the tamarind extract with 1.5 cups of water and add to the vegetables
Arachuvitta Sambar

10. Add salt, turmeric powder and asafeotida as well
11.Close the vessel and cook for around 10 minutes
11. Once the vegetables are completely cooked, add the ground spices
12. Immediately add the cooked dhal and mix well. 

13. Switch off the flame. Do not allow to boil further after adding the spices and dhal

First cook the vegetables in plain water and once half cooked add the tamarind water.If the tamarind extract is directly added, then the vegetables may not get cooked properly
Do not boil the sambar after adding dhal and ground spices


  1. lovely sambar....i can get the aroma of the freshly ground spices....

  2. Lovely flavorful sambar, love all your parangikai dishes.

  3. Healthy and yummy sambar..love it.

  4. Love arachuvita sambar though never made with parangikai, will try it sometime..

  5. Very healthy and delicious looking sambar dear. I am amazed with your variety of dishes that you post each day.
    Hamaree Rasoi

  6. delicious sambar..nice presentation..

  7. perfect tiffin sambar...spicy n mild sweet goes well with all tiffin varieties...very nice preparation..

  8. Nice presentation.I love sambar of any sort.

  9. Love arachivitta sambar, quite flavourful and comforting..

  10. Yum, I have heard a lot about this one, have to cook it up :)

  11. Nice sambar.... my all time favourite

  12. Nice and wonderful sambar !!

  13. Sambar looks delicious. Perfect comfort food.

  14. Different sambar recipe.. Perfect with dosa and idlies..

  15. That ia a yummy, healthy, flavorful sambhar!!!
    Prathima Rao
    Prats Corner

  16. Wow, loved the sambar. I am amazed by the kinds of sambar a South Indian makes...and it's so tasty...appreciated all over the world! Tour dish looks great!

  17. You have posted most of my favorites dishes...love this Sambar any day....

  18. Yumm.. love em always :D

  19. Arachuvitta sambhar is the regular one at home...Nothing can beat the taste with freshly ground spices.

  20. Sambar is a staple at my place - my young boy cannot do without this for lunch :) Your pumpkin version sounds delicious!

  21. the sambhar looks swell and I loved your baklavas with pumpkin halva filling !

  22. That looks so yummy,Shailaja would love some with hot rice and appalam right now :)!